Name: Lamb with chargrilled vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 2 lamb backstrap (eye of loin); 60ml olive oil; 3 desiree potatoes, unpeeled, cut into 1cm thick slices; 2 red capsicums, deseeded, cut into thick strips; 1 eggplant, sliced; Salt & freshly ground pepper; 80g baby rocket leaves; 62.50 ml fresh mint leaves; 36.40 gm olive oil; 20.00 ml balsamic vinegar

Lamb with chargrilled vegetables

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Embrace summer with delicious BBQ creations.

Ingredients:

2 lamb backstrap (eye of loin)
60ml olive oil
3 desiree potatoes, unpeeled, cut into 1cm thick slices
2 red capsicums, deseeded, cut into thick strips
1 eggplant, sliced
Salt & freshly ground pepper
80g baby rocket leaves
62.50 ml fresh mint leaves
36.40 gm olive oil
20.00 ml balsamic vinegar

Instructions:

Preheat the barbecue plate and chargrill to medium-high heat. Coat the lamb with 1 teaspoon of oil, then toss the potatoes in 1 tablespoon of oil, and coat the capsicum and eggplant with the remaining oil.
Grill potatoes on barbecue for 15 minutes, or until tender.
Grill the capsicum and eggplant until tender, then set them aside. Season the lamb with salt and pepper and grill until cooked to your liking. Allow the lamb to rest for 5 minutes before slicing it thickly.
Combine oil and vinegar in a bowl and whisk vigorously to create the flavorful dressing. Don't forget to add a pinch of seasoning for the perfect blend of flavors.
Mix together arugula, potatoes, bell pepper, and eggplant. Distribute evenly onto plates. Arrange lamb and fresh mint on top. Drizzle with dressing and serve promptly.

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